Hazard Analysis & Critical Control Point
What is HACCP?
HACCP Stands for Hazard Analysis and Critical Control Point. HACCP is an internationally recognized system for reducing the risk of safety hazards in food. A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards.Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product.
Building a HACCP System
Implementing a HACCP System requires that both Prerequisite Programs and HACCP Plans are implemented. Prerequisite programs are programs that are put in place in the facility to control hazards in the environment, preventing contamination of the product. Prerequisite programs ensure a hygienic environment and good manufacturing processes for personnel that reduce the risk of contamination of the food product. HACCP Plans are prepared for each process or product and identify possible hazards and controls in place to make sure the hazards are eliminated or controlled to ensure acceptable levels in the food product.
Why Need a HACCP System?
Awareness of food-borne illness is increasing and concern throughout the industry is driving the use of HACCP and HACCP based certification programs.
How to become HACCP Certified?
HACCP (Hazard Analysis Critical Control Point) is the internationally recognized risk-based system for managing food safety. As described in the Codex Alimentarius, HACCP provides the general principles of food hygiene from primary production through final consumption, highlighting key hygiene controls at each stage. Built on the foundation of effective prerequisite programs such as training, pest control, and sanitation, HACCP applies control measures to prevent, eliminate, or reduce significant hazards to an acceptable level.
HACCP certification is an international standard defining the requirements for effective control of food safety. It is built around seven principles:
Conduct Hazard Analysis of biological, chemical or physical food hazards
Determine critical control points
Establish critical control limits, for example, minimum cooking temperature and time
Establish a system to monitor control of Critical Control Points
Establish corrective actions
Establish a procedure for verification to confirm that the HACCP system is working effectively
Establish documentation and record keeping
ISO Certification Body Cambodia (ISB-K2A) is a "CB" Certification body based in Phnom Penh, Cambodia to Certify Companies against HACCP Certification Standard by auditing their Food Safety & HACCP Systems.
ISO Certification Body provides a variety of services related to FSMA and GFSI, BRC including HACCP certification.
Our HACCP certification program can be used to evaluate the effectiveness of the implementation of the Codex principles and to ensure that a site’s activities meet those described in the HACCP plan. Depending on the identified need, ISB-K2A can provide certification and, separately, training relating to any of these areas.
We are the only certification body in Cambodia that is based locally and helping Cambodian companies to get their Food Safety & HACCP management system certified.